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Wednesday, April 08, 2009

April 4, 2009: Green pumpkin-seed mole

Emily's Tex-Mex themed potluck has already beenwellcovered by bloggers far more timely than Cindy and I. I'm not going to go through all the wonders that were produced - suffice to say the food was plentiful and consistently amazing. I gorged myself almost to bursting point.

Our contributions to the food fiesta were relatively modest - Cindy whipped up something sweet (which will no doubt appear here shortly) while I went mad with savoury accompaniments. Cindy recommended two of her previous Mexi-themed successes: the chipotle-onion sauce and the coleslaw from this post, and I added something new: green pumpkin-seed mole.

This is another Veganomicon recipe, and is as simple as the two linked to above - the only cooking required is a bit of pepitas toasting and then it's everything in a food processor. It did require a brief jaunt to Casa Iberica for canned tomatillos, but everything else was pretty straightforward. And it turned out a treat - only a little bit spicy, with the flavours coming more from the fresh herbs and onions, it was a nice cooling sauce to go with the more firey chipotle-based option.

Johanna - at the potluck we tended to dollop it on top of the beans, quesadillas etc, but I did eat the leftovers as a dip with toasted pita bread. I have always associated mole with cocoa, too, though wikipedia tells me it just means 'sauce' or 'concoction' - this looks very much like the mole verde listed there!